Lemon Risotto
By baker_babe
Be sure to add the lemon zest at the end, so its flavor will be fresh and bright; its volatile oils will quickly dissipate if warmed too long.
Ingredients
- 3 cups chicken stock or broth
- 5 Tbsp unsalted butter
- 3 Tbsp extra virgin olive oil
- 3 Tbsp minced shallots
- 2 1/4 cups Arborio rice
- 1/2 cup fresh lemon juice
- 1/4 cup coarsely grated lemon zest
- 3/4 cup freshly grated Parmesan cheese, plus shaved cheese for garnish
- salt to taste
- 1/4 cup minced fresh chervil (optional)
Details
Servings 6
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
In a sauce pan over high heat, combine the chicken stock and 3 ½ cups water and bring to a boil. Reduce the heat to low and maintain a simmer.
In another saucepan over medium heat, melt 2 Tbsp of the butter with the olive oil. Add the shallots and salute' until translucent, 2-3 minutes. Add the rice and stir until it is opaque, about 3 minutes. Add about ¾ cup of the simmering stock, adjust the heat to maintain a simmer, and cook, stirring, until most of the stock is absorbed, about 3 minutes. Continue adding the stock, about ¾ cup at a time and stirring constantly, until all but about ½ cup of the stock has been used, the rice is nearly tender and still slightly firm in the center, and the mixture is creamy, 20-25 minutes.
Add the lemon juice to the remaining ½ cup stock and add the mixture, little by little, to the rice along with the remaining 3 Tbsp butter, the lemon zest, and the grated Parmesan, always stirring constantly. Taste for salt and add as needed.
If desired, stir in the chervil. Transfer to a serving bowl, garnish with shavings of Parmesan, and serve at once.
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